Lilac Syrup
Lilacs are more than just a beautiful sign of spring, they’re also entirely edible and wonderfully fragrant. This homemade lilac syrup captures their floral essence in a delicate, subtly sweet infusion. With just a few simple ingredients, you can bottle up the season and enjoy it long after the blooms have faded.
I’ll be using this syrup in cocktails, drizzled into sparkling water, and even swirled into my morning lattes for a floral twist. It’s a lovely way to bring a little bit of the garden into your glass.
Ingredients
10 bunches of lilacs (just the flowers, no stems)
300g white sugar
125g water
50g lemon juice
25g honey
Instructions
Gently pick the individual lilac flowers from the bunches and place them in a heat-resistant bowl.
In a small pot, bring the sugar, water, lemon juice, and honey to a boil.
Pour the hot mixture over the lilac flowers.
Cover the bowl and place it in the fridge to steep for 2 days.
Strain the syrup, pour it into a clean bottle or jar, and store in the fridge.
Note: The darker the lilac flowers, the deeper the color of the syrup.